Ham Steak and Creamy Potatoes

Preheat the oven to 350 degrees F.
In a large skillet over medium high heat, add a good drizzle of olive oil; when the oil is nicely hot, add the ham steak pieces and onions.
1 tablespoon oil, 16 ounces ham steak, 1 small red onion
Cook until the ham is golden brown on all sides and the onions are softened and caramelized; remove the ham and onions to a plate and reserve.
In the same skillet over medium heat, add the butter and flour; whisking to combine until smooth.
1/4 cup unsalted butter, 1/4 cup flour
To keep the sauce lump-free, remove the skillet from the heat, THEN slowly pour in the milk, whisking to combine until the sauce is smooth.
3 cups milk
Return the skillet to medium heat, continuing to whisk, cooking the sauce until it is nicely thickened. Season to taste with salt and pepper; reserve.
salt and pepper, to taste
Into a greased 9x13 pan, pour about one-third of the warm white sauce; top with all of the potatoes, spreading them out across the bottom of the pan.
6 medium Yukon Gold potatoes, peeled and cut into 2” chunks, cooked until fork tender
Top the potatoes with the reserved ham and red onion mixture, along with the Italian seasoning. Crumble the Boursin cheese with your fingers over the top.
1 teaspoon Italian seasoning, 5.3 ounce wheel of Boursin cheese, Garlic and Fine Herbs flavor
Pour the remaining white sauce in the skillet over the top of everything; sprinkle with cheese.
1 cup shredded Swiss cheese
Cover the pan with foil and bake for 30 minutes; remove the foil and continue to bake for an additional 10 minutes, or until hot and bubbly throughout.
Let the potatoes rest for 5 minutes before serving. Garnish with minced fresh Italian parsley, if desired.

Ham Steak and Creamy Potatoes

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